Esprit Créatif
  • last year
Transcript
00:00 Welcome to our channel. Today we are going to make a delicious Nihari recipe.
00:06 This taste is a childhood memory.
00:10 In the streets of Tariq Road, Delhi's Kali Muslim Hotel Nihari was very popular.
00:19 It was considered as the best Nihari in Karachi.
00:23 Today's Karachi Nihari is very different from that taste.
00:28 So we thought why not save this recipe.
00:31 For this, first of all we have taken dry ginger.
00:35 We have ground it fresh. Do not use powdered ginger.
00:40 Along with this we have taken 1 tbsp whole black pepper.
00:45 2 and a half tbsp fennel seeds.
00:51 5-6 green cardamoms.
00:55 12 cloves.
00:59 2 bay leaves.
01:02 1 and a half inch cinnamon stick.
01:05 Chicken stock.
01:08 Chicken stock which we have freshly made and frozen.
01:12 The recipe is available on our channel.
01:15 7-8 dried red chilies.
01:18 Do not think that we have added black cardamom in this recipe.
01:26 Black cardamom is not a part of this recipe.
01:29 1 tsp whole coriander.
01:34 1 tbsp cumin seeds.
01:42 Roast all these ingredients in a dry pan.
01:49 We have already heated the pan.
01:51 These ingredients will turn red soon.
01:54 If the color changes, then immediately remove them from the pan.
01:58 Spread them so that they do not become soggy.
02:01 1/2 tsp of ground dry ginger powder.
02:09 1/2 tsp of ground dry ginger powder.
02:13 Grind all the spices in a grinder.
02:21 Grind them as fine as possible.
02:23 Look at the masala.
02:27 1/2 tsp all spice.
02:31 1 tsp coriander powder.
02:37 1 1/2 tsp salt.
02:41 1 tsp paprika.
02:45 1 1/2 tsp hot chili powder.
02:49 2 bay leaves.
02:51 These are the spices which we will add in the nihari.
02:55 2 pieces of shank.
02:59 1 piece of brisket.
03:04 If you do not have brisket, then you cannot make nihari.
03:07 We have to cut it into 2-3 pieces.
03:09 We do not have to cut it into small pieces.
03:13 When we used to go to Karachi for nihari,
03:20 the hotel staff used to keep the meat in a big pot.
03:29 The hotel staff used to break the meat into small pieces and put it in the bag.
03:39 After that, they used to put the gravy in the bag and wrap it with a thread.
03:49 Now we have to slice the onions into small pieces.
03:54 It is important to slice the onions into small pieces because we have to make them crunchy.
03:59 We have taken fresh ginger which has very less fiber.
04:03 We have to cut it into julienne cut.
04:07 We have to cut the hot green chilies into small pieces.
04:12 We have to put 1/2 cup cooking oil in the pressure cooker.
04:16 We have to roast the onions on medium heat.
04:20 It should not be pinkish on high heat.
04:24 It should be medium heat and thick pan.
04:29 When it is pinkish, we have to take 3/4th of it out and spread it on a napkin to make it crunchy.
04:39 Before the onions get burnt, you have to add 1 drop of water immediately.
04:45 Now you have to add the beef.
04:47 If you put the beef in the oil, it will stick to the pressure cooker.
04:51 So it is very important to add 1 drop of water.
04:55 Roast the beef as much as possible.
04:57 Do not stir it too much because the chunks are very big.
05:00 We have to add all the spices to it.
05:03 Roast it in oil.
05:05 There is no need to roast it too much.
05:08 Now we have to add 1 cup of chicken stock.
05:13 It will get cooked by itself.
05:14 It is just water.
05:15 We have to add 1 handful of peeled garlic.
05:19 It will be 1 whole garlic.
05:21 Stir it a little.
05:23 Stir it and add water.
05:26 You have to add a lot of water because it needs to be pressured for a long time.
05:30 See how much water your pressure cooker takes.
05:34 You have to cook it like a paya.
05:37 Now we keep on pressuring the pressure cooker.
05:40 We have given 20-25 minutes pressure.
05:43 It is enough for this pressure cooker.
05:45 For the meat, which we cook with potatoes, it takes only 2 minutes.
05:51 Turn on the flame after opening the pressure cooker.
05:55 Let it cook.
05:56 It will start looking a little thick.
05:58 Everything will be mixed together.
06:00 You will feel that the meat has been cooked very well.
06:04 Now we have added 3-4 tablespoons of flour in 1/2 cup of water.
06:09 We have to add the flour little by little while stirring.
06:13 Add the flour little by little.
06:15 When it starts boiling, you will know how thick it is.
06:19 It is not that you stir it and it is not thick, so you add more flour.
06:22 So add it little by little.
06:24 At one point, you will realize that it is enough.
06:27 So keep watching.
06:28 At this stage, we feel that more flour is needed.
06:32 And see, this is the brisket beef.
06:37 You will not get this much gravy in the common meat.
06:40 So those who recognize the old-fashioned Nihari,
06:43 or those who know the real Nihari,
06:45 people from Delhi and Lucknow, from where this dish belongs,
06:49 they will recognize this piece.
06:53 And like this, the hotel people did not give such a big piece.
06:57 They used to put a little piece.
06:59 And now we put the Nihari in it.
07:01 So by putting this, although it is hot,
07:03 you will know very well at what stage we have stopped adding flour to it
07:09 or how thick we need it.
07:11 The onions that we had kept golden,
07:13 we took them out first and put them on it.
07:17 And green chilies have been added.
07:19 And julienned cut ginger, fresh ginger, we have put it on it.
07:24 And when we eat, we have to put a little lemon on it.
07:27 So this was a very delicious recipe of Nihari.
07:31 So try it. May God make this recipe good for you.
07:35 And you like it.
07:37 With this, we take your leave. Allah Hafiz.
07:40 [BLANK_AUDIO]